Rechauffé of Beef
From Chafing dish possibilities, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 13. The excerpt below is the record exactly as published.
Rechauff6 of Eeef Brown two tablespoons butter, add three tablespoons flour, and, when well browned, pour on gradually one cup stock. Season with one-fourth teaspoon salt, one-eighth teaspoon paprika, a few grains each of mustard and curry powder, and two tablespoons sherry wine
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